Friday, February 3, 2012

This is probably one of my favorite food storage recipes... so easy to fix, and even my kids love dipping their veggies in it. I just throw all the ingredients into my Magic Bullet and it's ready in about five minutes! Abs is the one who originally shared this recipe a few years ago.... thanks, Abs!Hummus

1/4-1/2 tsp garlic powder

1/2 tsp salt

1 can chickpeas, drained

1 1/2 Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp water

1/2 tsp soy sauce

3/4 tsp cumin

Mix all ingredients in a food processor and process for 3-5 minutes until mixture is smooth and light, scraping down sides of bowl 2-3 times. Is great as a dip or on wraps and sandwiches. Makes about one cup, maybe a little more. Doubles well. Freezes well. If using dried garbanzo beans: cook until soft, then measure out 1 2/3 cup of beans to equal one can.